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A slice of sweet potato pecan pie on a white plate with fork next to whole pie and small bowl of pecans

Sweet Potato Pecan Pie

This Sweet Potato Pecan Pie starts with a flaky, buttery crust that’s filled with a lush sweet potato filling then topped with a crisp, sweetened pecan topping.
Course Dessert
Cuisine American, Cajun/Creole, south, Southern
Keyword pecan, pecan pie, pie recipe, sweet potato, sweet potato pie, sweet potatoes
Servings 8 servings
Calories 607kcal


For the Pie Crust (Double if using a deep pie plate!)

  • 1 1/4 cup all purpose flour
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup very cold unsalted butter cut in cubes
  • 1/4-1/3 cup very cold water

For the Sweet Potato Pie Filling

  • 1 cup sweet potato mashed
  • 1/4 cup salted butter melted and cooled
  • 1 1/2 cup granulated sugar
  • 2 large eggs beaten
  • 2 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

For the Pecan Pie Topping

  • 1 large egg room temperature and beaten
  • 1 1/4 cup chopped pecans
  • 1/4 cup granulated sugar
  • 2 tbsp light brown sugar packed
  • 1/3 cup Karo’s Corn Syrup
  • 1 tsp vanilla extract


For the Crust

  • (if using a deep pie dish, double this recipe). In a medium sized bowl, whisk together flour, sugar and salt.
  • Next, add the cold butter cubes to flour and, using your pastry cutter or hands, cut the butter into the flour mixture until various sized crumbs appear.
  • Slowly add the cold water into the flour until a ball of dough forms. Start with a ¼ cup and add more water if needed. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
  • Remove the dough from the bowl, round into a ball and place into a clean bowl. Cover tightly with plastic wrap and rest in the refrigerator for 45-55 minutes.

For the Sweet Potato Pie Filling

  • Using a hand mixer and a large bowl, whisk together sweet potato, sugar, butter, eggs, vanilla, cinnamon and nutmeg until smooth then set aside.

For the Pecan Pie Filling

  • In a large bowl, combine the beaten egg, pecans, both sugars, corn syrup and vanilla.

To Assemble

  • Preheat the oven to 400 degrees.
  • Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness and place in your pie plate. Freeze the crust for 10 minutes.
  • Remove the crust from the freezer, line with parchment paper and add pie weights. Brush with egg wash (just 1 egg and 1 teaspoon of water whisked together) then Bake for 6-8 minutes or until a pale golden color.
  • Remove crust from the oven, reduce oven temperature to 350 degrees and place a baking sheet on the lowest oven rack.
  • Slowly pour sweet potato filling into the crust and carefully cover with a piece of aluminum foil.
  • Place the pie on the preheated baking sheet in the oven and bake for 40-45 minutes.
  • Remove pie from the oven and let rest (covered) for 10 minutes. Then, gently spoon the pecans over the top of the pie.
  • Place pie back in the oven and bake for an additional 20-25 minutes or until pie is set and the crust is golden brown.
  • Cool on a wire rack for 2 hours. Refrigerate overnight. Serve with whipped topping or vanilla ice cream, if desired.



Calories: 607kcal | Carbohydrates: 79g | Protein: 6g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 341mg | Potassium: 170mg | Fiber: 3g | Sugar: 60g | Vitamin A: 2989IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg